Serves: 4
Total Calories: 689

2 cups (1 recipe) Crispy Baked Okra Bits
1 large russet potato (or any kind)
1 tablespoon Basic Ginger-Garlic Paste or store-bought
2 tablespoons peanut oil
1 small onion, coarsely chopped
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1/2 cup finely chopped fresh cilantro, including soft stems
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon mango powder
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
15 to 18 small orange or red pear tomatoes
1/4 teaspoon Garam Masala

1. Cook the okra. Meanwhile, boil the potato in lightly salted water to cover, until tender, 15 to 20 minutes. Drain, let cool, then peel and cut the potato into 3/4 inch pieces. Prepare the ginger-garlic paste.

2. Heat 1 tablespoon oil in a large cast-iron or nonstick wok or skillet over medium heat and cook the onion until golden, stirring frequently, about 5 minutes. Transfer to a bowl.

3. Add the remaining oil to the same pan and cook the potatoes, stirring, over medium-high heat until golden, about 3 minutes. Mix in the ginger-garlic paste, green chili peppers, cilantro, onion, and okra, and cook over medium-low heat, turning occasionally, about 5 minutes. Add the coriander, cumin, mango powder, turmeric, and salt, and cook, stirring, another 5 to 7 minutes. Transfer to a serving dish and keep warm.

4. Add the pear tomatoes to the pan and cook, shaking the pan, until they are slightly soft and glazed with the spices remaining in the skillet, about 2 minutes. Then add them to the okra as a garnish. Top with the garam masala and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 689
Calories from Fat: 100

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Chayote Squash, Indian-Style
Chopped Okra with Onions
Chopped Spinach with Red Potatoes
Chopped Turnips with Apples and Green Tomatoes
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Eggplant with Red Potatoes
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Green Cabbage with Yellow Mung Beans
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Grilled Mashed Zucchini with Onions and Tomatoes
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Oven-Roasted Bell Peppers, Indian Style
Pan-Grilled Asparagus Tips
Petite Peas and Potatoes
Pomegranate Potatoes
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Potatoes with Bell Pepper Confetti
Punjabi Kohlrabi
Quick Garlic and Chili Pepper Eggplant
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Quick Spicy Opo Squash
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Smoked Sugar-Snap Peas
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Spice-Stuffed Baby Zucchini
Spice-Stuffed Indian Eggplant
Spicy Broiled Whole Okra
Spicy Cauliflower Stems
Spicy Chopped Carrots with Fresh Coconut
Spicy Chopped Tomatoes
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Spicy Green Peas with Onion and Ginger
Spicy Green Plantains
Spicy Mashed Fresh Peaches
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